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apple quinoa salad recipe

Apple Quinoa Salad

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Prep Time 15 minutes
Cook Time 15 minutes
Resting Time 10 minutes
Total Time 40 minutes
Course Salad
Cuisine American
Servings 4 servings

Equipment

  • 1 Medium saucepan
  • 1 Fine mesh strainer
  • 1 Cutting board
  • 1 Chef's knife
  • 1 Wooden spoon
  • 1 large mixing bowl
  • 1 Small bowl
  • 1 Whisk
  • 1 measuring cup set
  • 1 measuring spoon set

Ingredients
  

  • 1 cup quinoa uncooked
  • 2 cup water
  • 1/4 teaspoon salt
  • 2 medium apples cored and diced
  • 1/2 cup celery thinly sliced
  • 1/3 cup red onion finely chopped
  • 1/3 cup dried cranberries
  • 1/3 cup walnuts roughly chopped and toasted
  • 2 tablespoon fresh parsley chopped
  • 3 tablespoon extra-virgin olive oil
  • 2 tablespoon lemon juice freshly squeezed
  • 1 tablespoon apple cider vinegar
  • 2 teaspoon honey
  • 1/4 teaspoon ground black pepper
  • 1/8 teaspoon ground cinnamon
  • 1/8 teaspoon salt or to taste

Instructions
 

  • Rinse the quinoa under cold water in a fine-mesh strainer for 30 seconds and drain well.
  • Combine rinsed quinoa, water, and 1/4 teaspoon salt in a medium saucepan and bring to a boil over medium-high heat.
  • Once boiling, reduce the heat to low, cover, and simmer until the water is absorbed and quinoa is tender, about 12–15 minutes.
  • Remove the saucepan from heat, let stand covered for 5 minutes, then fluff the quinoa with a fork and cool for 10 minutes.
  • While the quinoa cools, dice the apples, slice the celery, chop the red onion, toast and chop the walnuts, and chop the parsley.
  • In a small bowl, whisk together olive oil, lemon juice, apple cider vinegar, honey, black pepper, cinnamon, and 1/8 teaspoon salt until emulsified.
  • Add the cooled quinoa to a large mixing bowl along with apples, celery, red onion, dried cranberries, walnuts, and parsley.
  • Pour the dressing over the quinoa mixture and gently toss with a wooden spoon until everything is evenly coated.
  • Taste and adjust seasoning with additional salt, pepper, or lemon juice as desired.
  • Let the salad rest for at least 10 minutes before serving to allow the flavors to meld.

Notes

For best results, avoid overcooking the quinoa so it stays fluffy and doesn’t turn mushy, and be sure it cools slightly before mixing so the apples remain crisp; you can prep the dressing and chop the mix-ins while the quinoa cooks to save time, and feel free to swap walnuts for pecans or almonds, use tart apples like Granny Smith for more contrast, or add a little crumbled feta for richness—this salad keeps well in the fridge for up to 3 days, but add any delicate greens or cheese just before serving.
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